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users rating

3.5/4

Surprisingly
delicious. And
quick. The hardest
part is the
shopping.

A Cook
from Silver Spring, MD
/ 04.01.2011

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Good, not great and very easy. A
tweak I suggest. Together with the
shallots finely mince 2 small
carrots and a stalk of celery.
Also, as suggested below I cooked an
extra potato and pureed this with
1/2 cup of milk and added this to
thicken the chowder. I used bay
scallops (1 Pound) 1/2 pound of
shrimp and 1/2 pound of lump crab
meat.

bigo2000
from Atlanta
/ 11.22.2009

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My dear friend made this the other
night. She added fresh corn and
used some Monk fish in the receipe
as well. She said she used whole milk only - no mnetion of clam juice.
It was delish! She served it with
minature corn muffins followed by a
simple salad. For dessert she had
candied orange slices. It was light
and simple and easy for
entertaining. I will copy her on
this for my family and other friends :)

Bellport
from Eastport, NY
/ 05.07.2009

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As with everyone, I tweaked the recipe as I found the basic recipe a little bit dull. I used cubed pancetta instead of bacon, added some corn and used homemade shellfish stock (12 Oz.) instead of clam juice. Came out lovely.

radariii
from UK
/ 04.14.2009

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Yummy! This was the
first chowder I've
made, and it was
perfect! I used the
whole bottle of clam
juice (240 mL), and
half regular milk,
half 10%. I used
fake crab instead of
lobster, and more
bacon... Mmm.

A Cook
from Calgary, AB
/ 08.16.2008

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So good! It's not really
warm-weather dish, but
I ran across the recipe
and couldn't resist. I
followed the recipe with
just a few changes. I
used 1 cup skim milk
and 1 1/2 cups fat-free
half-and-half, and used
crab instead of lobster. I
added the kernels from
one ear of home-grown
sweet corn. The bacon
was real, but from a
pouch. I served it with
warm, fresh sourdough
bread and a lovely
riesling. My husband was
blown away!

fairfieldfoodie
from Fairfield, Ohio
/ 08.07.2008

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Very simple and delicous, Lose the clam
juice and substitute lobster or shrmp stock.
I used 1# samll winter shrimp and 3/4 # bay
scallops.Deglazing after the bacon and
making a 2:2 blond roux really helped this
come together for a very nice, thick
consistancy. Mo definitely a keeper.

A Cook
from Banger, ME
/ 04.18.2007

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Really an outstanding chowder. We lived near Cape Cod most of our lives and have tried scores of chowders from there and none was as good as this one. I did make 2 changes as recommended, I used one half milk and one half half and half and I also added about 3/4's of a cup of sweet corn that I had press and sealed up from the last fresh corn of this past fall. This is one killer chowder! Oh ya, and even better, if thats possible, are the leftovers a day or 2 later.

fatdogtavern
from Vernon NJ
/ 02.05.2007

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Made a few substitutions and it still came out great. I didn't use any bacon. I sauteed the shallots, potatoes in 2 tbsp. butter and used the whole bottle (1 cup of clam juice (the whole bottle). I used 1.5 cups of 2% milk and 1.5 cups of fat-free half and half, and added just a little cornstarch to thicken it. For the seafood I used 3/4 cups of shrimp, 1/2 cup of crabmeat and 1/2 cup of sea scallops. It was delcious with sourdough bread!

A Cook
from New York, NY
/ 01.01.2007

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Best chowder we ever had!!!! I increased the shrimp and scallops to a pound each. I ordered the shellfish from Clearwater Seafood (online) - awesome too.
Now to be our Christmas Eve supper!